Green Curry Ginger Coconut Apple Butternut Squash Soup

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Green Curry Ginger Coconut Apple Butternut Squash Soup
 
Serving size: 1 each
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 882 (44% DV)
Fat: 79g (121% DV)
Carbohydrates: 44g (15% DV)
Protein: 11g (23% DV)
Ingredients:  Makes 4 servings (4 each)

Tip: For nutritional information on all the ingredients in Green Curry Ginger Coconut Apple Butternut Squash Soup just click on each ingredient name. Then adjust the serving size for any Green Curry Ginger Coconut Apple Butternut Squash Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
In a large, heavy pot, melt butter. Add the leek and carrot and cook over moderate heat. Stir occasionally for 3 minutes or until the leek is translucent and the carrots are softened. Add the curry paste and ginger, stirring occasionally for 2 minutes or until fragrant. Add the squash, apple and water. Bring to boil. Turn heat to low, cover and simmer for 30 minutes.
2
Turn off the heat. Add the coconut milk, sugar and salt. Use an immersion blender to puree the soup. Turn on the heat and bring to boil again.
3
Turn off the heat. Serve hot, at room temperature or cold. The soup will taste equally good.
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